To fight the first signs of cold weather and to boost our immune systems, here are our tips about which fruit and vegetables to eat this month!
Jerusalem artichoke. Originally from North America, the Jerusalem artichoke is also known as topinambur, wild sunflower or sunchoke. Its unusual, unique scientific name, Helianthus Tuberosus, recalls the particular behaviour of its flowers. Coming from the combination of two Greek words, helios (sun) and anthos (flower), this name actually refers to the flowers’ tendency to turn towards the sun. It can look like a more drop-shaped, harder version of a potato. Rich in minerals, including iron, phosphorus and potassium, this tuber also has a high vitamin A, C and E content. Boiled, pan-cooked, fried or puréed, there are many different ways to eat the Jerusalem artichoke.
Walnuts. Originally from Asia, walnuts are the nuts of the common walnut, also known as Juglans Regia. They have an oval shape and a varying size of about 3-4 cm in length. The brown outer shell is thick and hard, while the light-coloured inside contains the actual walnut. With a slightly sweet, buttery flavour and a hint of bitterness, these small nuts are a good source of fatty acids, vitamins and minerals. They can be eaten on their own, added to salads or yoghurt, or used as an ingredient in savoury dishes such as in our baked potato with speck ham, scamorza cheese and walnuts.
Truffles. Ancient in origin, some scholars claim that this rare product from the land was already known during the age of the Sumerians and Babylonians (4th-2nd millennium B.C.). There are many species of truffle, each with their own unique characteristics and aromas. The most famous ones include white truffle, black truffle and summer truffle. With their strong, earthy flavour, often described as “umami”, and an uneven, knobbly shape, truffles grow underground next to tree roots. They are considered a delicacy in cooking and are used to flavour a variety of dishes, such as pasta, risottos, eggs, cheeses and much more.
Chestnuts. The Castanea Sativa plant gets its name from an ancient town in Thessaly which stood in the middle of huge chestnut groves. It was then brought to Italy by the Romans. Its fruits, called chestnuts, have a flattened, rounded shape. The hard, prickly brown outer shell protects the inside, with its light brown colour and floury texture, which contains the edible seed. With their sweet flavour slightly like hazelnut chocolate, chestnuts provide a good source of complex carbohydrates, fibre and minerals such as potassium, magnesium and iron. Often roasted or boiled and eaten as a snack, they are also an excellent ingredient in savoury dishes such as our potato, chestnut and mushroom soup.
Olives. Originally from Asia Minor and Syria, olives are the fruit of the olive tree. They can be different shapes and sizes depending on the variety. However, they are generally round or oval, with a diameter of about 1-3 cm. They have edible flesh surrounded by a thick, hard skin, the colour of which varies depending on how ripe it is and the olive variety. The black ones are generally ripe, while the green ones are often less ripe. The flavour can also vary greatly depending on the level of ripeness and the preservation process. Rich in healthy fats and B vitamins, olives are mainly used to make olive oil. Alternatively, they can be used to season dishes such as in our black olive, red onion and Colomba potato salad.
Image: Canva
